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Ingredients
2 tablespoons peanut oil
1 large onion (10 ounces), peeled and coarsely chopped (1 ¾ cups)
¾ pound carrots (about 6 medium size), peeled and cut into sticks 2 inches long and ½-inch thick (2 ½ cups)
¼ teaspoon Italian seasoning
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 package (10 ounces) frozen petite or tiny peas
1 tablespoon unsalted butter
Nutritional analysis per serving (6 servings)
18 grams carbs; 5 milligrams cholesterol; 142 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 5 grams fiber; 335 milligrams sodium; 4 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over high heat until hot, but not smoking, in a sturdy saucepan. Add the onions, and cook until they are lightly browned, about 2 minutes.
- Step 2
Add 1 cup of water, the carrots and the Italian seasoning to the saucepan, cover, and boil gently for 10 minutes. Add the salt, pepper and peas, and bring the mixture to a boil. Boil for 2 minutes, then stir in the butter. Serve.
This dish can be made ahead and reheated at serving time. For the best taste, don't add the butter until just before serving.
Private Notes
Comments
Delicious!! I warmed the butter with honey and mixed through just before serving. Excellent and extremly easy.
This is so nice, will try and I know I will like it very much. I just may add a dash of balsamic/honey glaze to the carrots before tossing in the peas, which I will barely warm when I add them.